First, gather all your ingredients and prep them. Dice the onion, mince the garlic, chop the celery, and peel and dice the carrot. The more organized you are now, the smoother the cooking process will go. Isn’t that a nice thought?

In a large pot, heat the olive oil over medium heat. Once hot, toss in the diced onion. Sauté until the onion becomes translucent, stirring occasionally—about 5 minutes. Add the minced garlic and thyme, then let that cook for another minute until fragrant. I love this step; the aroma mingles in the air like a cozy kitchen hug.

Now, add the butter to the pot. Once melted, sprinkle in the flour, whisking it together until smooth. This will help thicken our soup to the perfect creamy consistency. You’ll want to cook this for about a minute, allowing the flour to brown slightly, releasing a nutty flavor that will elevate the soup.

Toss in the chopped celery, carrot, sage, and bay leaf. Stir everything well to combine. It’s like a veggie party there! Next, pour in the chicken broth and bring the mixture to a gentle simmer. At this point, I love watching the farro swim around, soaking up all those flavors.

Once the broth is simmering, add the uncooked farro. Stir it in, and let the soup simmer gently for about 25 minutes. The farro will be tender and absorb all the deliciousness around it.

After the farro is ready, slowly add the whole milk while stirring continuously. Watch how creamy it gets! Add the shredded rotisserie chicken next. A quick tip: using rotisserie chicken saves time without compromising flavor. Trust me; this stuff is a game changer. Adjust the seasoning with salt and pepper. Don’t forget the lemon zest at the end for a refreshing kick.

Remove the bay leaf, and your soup is ready to serve. Ladle it into bowls, top with a sprinkle of fresh herbs if desired, and you’re set. Enjoy every last spoonful of your creamy, nourishing bowl!